Text 7912, 105 rader
Skriven 2008-05-28 07:45:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Gaz-O-Lina
======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DS> The pump price has nothing to do with how close you are to the
 DS> refinery, it has to do with the greed of your politicians.

 DS> In Massachusetts where I buy my gas, prices are now around $3.89
 DS> a gallon.  In Connecticut where I live, prices are around $4.25 a
 DS> gallon or more.  I'm willing to spend 5 minutes going north on
 DS> the interstate to save 40c a gallon.

 DS> The only difference is that Connecticut has higher gas taxes.

 DS> I suspect it's the same when comparing Illinois and Massachusetts.

Illinois has this spiffy little practice of charging sales tax on gasoline.
And, since other taxes form a fair part of the price of petrol that leaves them
in the position of charging tax on tax ... which AFAIK is a no-no. I do know
that a group of legislators are trying to advance a plan (against heavy
resistance from our profligrate governor) to rescind the sales tax on gasoline.
Which, should it pass would have the immediate offect of making my U$4/gal push
water U$3.69/gal. Chicago, with its higher taxation would drop 40c/gal from
their price.

Been giving serious consideration to trading my Benz, which gets (at best) 26
mpg highway, 18 mpg city (20 mpg average given my driving patterns) for the
same body style Benz but with a non-turbo diesel - which averages 40 mpg.

A friend yelped "Why would you want a diesel? Look at the sign! Diesel is
60c/gal more than gas!!!"

Lessee, now. 60c/gal gets me another 20 miles of range on that gallon - or,
effectively doulbe what I get now. Sort of a no brainer. If I can get the deal
done.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Red Chile And Pecan Slaw
 Categories: Salads, Chilies, Nuts, Dressings
      Yield: 4 servings
 
MMMMM--------------------------DRESSING-------------------------------
     32 oz Vegetable stock; divided
      2 tb Cornstarch
      1 ts Cumin seeds
      1    Jalapeño pepper; seeded,
           Diced
      1 cl Garlic
    1/2    Shallot; chopped
    1/2 c  Chopped fresh cilantro
    1/4 c  Sweet Thai chile sauce
    1/4 c  Apple cider (or rice wine)
           Vinegar
    1/2 ts Ground cumin
    1/4 ts Fresh ground black pepper

MMMMM----------------------------SLAW---------------------------------
    1/4 c  Pecan pieces
    1/2 ts Dark chilli powder
      1 tb Olive oil
    1/4 lb Red cabbage; shredded
    1/4 lb Green cabbage; shredded
      1 sm Green bell pepper; cored,
           Seeded, thin sliced
      1 sm Red bell pepper; cored,
           Seeded, thin sliced
      1 sm Yellow bell pepper; cored,
           Seeded, thin sliced
 
  Stir 1/2 cup vegetable stock with cornstarch in a measuring
  cup until blended.
  
  Bring remaining 28 ounces stock to a boil in a medium sauce
  pan over high heat. Reduce heat to a simmer and slowly whisk
  in stock-cornstarch mixture. Stir rapidly until stock is the
  consistency of olive oil. (It should cling to the back of a
  spoon.) Cool to room temperature, skim off and discard any
  film on top. Place cumin seeds in a dry sauté pan over med-
  high heat. Stir until aroma of seeds is released, about 1
  minute.
  
  Blend 1/4 cup stock in a blender with cumin seeds and
  remaining dressing ingredients until smooth.
  
  (Refrigerate or freeze leftover stock.) Heat oven to 350°F.
  Combine pecans, chili powder and oil in a mixing bowl; toss
  to coat pecans. Place nuts on a cookie sheet and roast until
  the aroma of the chili powder is released, 3 to 4 minutes.
  Combine dressing and slaw ingredients in a bowl. Cover and
  refrigerate until ready to serve.
  
  by Beth Janes
  
  SELF | April 2008
  
  Makes 4 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

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